For a special occasion or a simply delicious weeknight dinner. I cannot emphasize enough that freshly grated cheese melts better and makes for a smoother sauce. The shelf stuff is to cover up bad pizza.
- 1 lb boneless pork cutlets or 1 lb boneless skinless chicken cutlet
- 6 tablespoons flour
- 1 lemon, zest of
- 1 dash garlic powder
- salt and pepper
- 1 egg
- 2 tablespoons milk or 2 tablespoons water
- 1⁄4 cup olive oil
- 1 tablespoon butter
- parsley, minced
Lemon Cream Sauce
- 1⁄2 tablespoon butter
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 2 tablespoons pecorino romano cheese or 2 tablespoons parmesan cheese, freshly grated
- garlic powder
- fresh ground black pepper
- Pound the cutlets into 1/4” thick cutlets. Season with salt, pepper and a dash of garlic powder.
- In one bowl, whisk together eggs and milk or water. In another dish, add flour, season with a little salt and pepper and lemon zest, stirring to combine.
- Dip pork cutlets into the egg mixture, turning to coat then dip into the flour mixture; coating both sides. Lay coated cutlets on waxed paper.
- In a large saute pan, heat the butter and oil until hot. Fry the cutlets until they are browned on each side, about 3-4 minutes. Drain on paper towels to remove excess oil. Place cutlets on a serving platter and drizzle the lemon sauce on top. Garnish with minced parsley.
- To make lemon cream sauce: In a small saucepan, melt butter. Add lemon juice, heavy cream, cheese, salt and pepper and bring to a boil. Reduce heat and simmer low for 7-10 minutes until sauce reduces and thickens to desired consistency.
Fantastic!!! I just loved this Scaloppine!! I went with chicken breast and served it a pasta side. I, too, used fresh parmesan shavings, so good!!! By dipping the chicken/pork in the egg mixture really makes a difference with the texture and creates a nice crunchy exterior. This is a definite repeat. Thanks for sharing the recipe. Made for Holiday Tag
So so good. The perfect amount of lemon flavor without overpowering the delicate taste of the Pork cutlet. I did purchase a block of Parmesan Cheese for true grated Parmesan as suggested by the author and yes, it does make for a better sauce. I used 1/2 and 1/2 instead of the heavy cream as that is what I usually have on hand. I had a little over 1 pound of pork so the 6 tablespoons was not enough so adjusted for that. I did add a couple of tablespoons of capers just because we love them with lemon suaces. The meat was just tender and juicy. Thanks so much for sharing gailanng. Will make this one again.
enjoyed it. Cream got too thick though--and I had only used milk. I'm not a good last minute cooker so I gave it too much cooking time.